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Malai Kofta

मलाई कोफ्ता

Malai kofta is a vegetarian North Indian dish of fried potato and paneer dumplings in a smooth, gently spiced gravy. Malai means cream, and both the cream and blended cashews give the sauce its body. Holding the kofta together is the hard part, so the potatoes must be fully cooled and dry before they are mixed.

Prep
50 min
Cook
1 hr 25 min
Total
2 hr 15 min
Serves
4

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An illustration of Malai Kofta
Malai Kofta, illustrated for Tastybop

Ingredients

  • 1 lb (450 g) starchy potatoes, such as russets, about 3 medium
  • 8 oz (225 g) paneer, finely grated
  • 3 tbsp cornstarch, plus more if needed
  • 1/3 cup (45 g) raw cashews, divided
  • 2 tbsp raisins, chopped
  • 1 1/2 tsp garam masala, divided
  • 1 1/2 tsp salt, plus more to taste
  • Vegetable oil, for frying (about 4 cups / 1 L)
  • 2 tbsp (30 g) ghee or butter
  • 3 green cardamom pods, lightly crushed
  • 1 bay leaf
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1-inch (2.5 cm) piece fresh ginger, minced
  • 1 tsp Kashmiri chili powder, or 1/2 tsp paprika and a pinch of cayenne
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 3 ripe tomatoes, chopped, or 1 cup (240 ml) tomato puree
  • 1 tsp sugar
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed, optional
  • 1/2 cup (120 ml) heavy cream
  • 2 tbsp chopped cilantro
  • To serve: naan or steamed basmati rice

Instructions

  1. Boil the potatoes in their skins for about 20 minutes, until a knife slides in easily. Drain, peel, halve and spread them on a plate to cool and steam dry for 20 minutes.
  2. Grate or rice the cooled potatoes into a bowl. Add the paneer, cornstarch, 1/2 teaspoon of the garam masala and 1 teaspoon of the salt. Knead for 2 minutes, until smooth and not sticky.
  3. Chop 2 tablespoons of the cashews and mix with the raisins. Divide the dough into 12 pieces. Flatten each one, add about 1 teaspoon of the nut mixture, then seal and roll into a smooth ball with no cracks.
  4. Heat 2 inches (5 cm) of oil in a heavy pot to 350°F (175°C). Fry one test ball first. If it breaks apart, knead another tablespoon of cornstarch into the dough.
  5. Fry the kofta 4 at a time for 3 to 4 minutes, turning gently, until deep golden all over. Drain on paper towels.
  6. Soak the remaining cashews in hot water while you start the gravy. Melt the ghee in a large pan over medium heat and cook the cardamom and bay leaf for 30 seconds. Add the onion and cook for 8 to 10 minutes, until golden. Stir in the garlic and ginger for 1 minute.
  7. Add the chili powder, coriander and turmeric and stir for 30 seconds. Add the tomatoes and cook for about 8 minutes, until soft and the fat begins to separate around the edge. Pick out the cardamom pods and bay leaf and let the mixture cool slightly.
  8. Drain the cashews and blend them with the tomato mixture and 1/2 cup (120 ml) water until very smooth. Strain back into the pan for a silky texture, add 1 cup (240 ml) water and simmer for 10 minutes.
  9. Stir in the sugar, remaining 1 teaspoon garam masala, fenugreek, cream and remaining 1/2 teaspoon salt, then simmer for 2 minutes. Taste for salt. Put the kofta in a serving dish, pour the hot gravy over them right before eating, top with cilantro and serve with naan or rice.

Tips

  • Don't simmer the kofta in the gravy. They soak up liquid and fall apart, so keep them separate until the moment you serve.
  • If you can't find paneer, a firm, well-drained ricotta or farmer's cheese can stand in, though you'll likely need extra cornstarch to bind it.
  • To avoid deep frying, bake the kofta on an oiled sheet at 400°F (200°C) for 20 to 25 minutes, turning once. They will be softer and less crisp, but hold up fine in the gravy.

Did you know?

  • Malai means cream, and kofta are little fried dumplings.
  • It's a rich dish often saved for feasts and special days.
  • The dumplings go in the sauce at the end so they stay tender.

Questions

Why do my malai kofta fall apart when frying?

The dough is too wet or the oil is too cool. Dry the potatoes well, use enough cornstarch and keep the oil at 350°F (175°C). The test ball will warn you before you fry the whole batch.

Is malai kofta vegetarian?

Yes. The dumplings are made from potato and paneer instead of meat, and the gravy uses no meat stock. It contains dairy, so it isn't vegan unless you use plant-based substitutes.

Can I make malai kofta ahead?

Yes. Fry the kofta and make the gravy up to 2 days ahead, then refrigerate them separately within 2 hours of cooking. Crisp the kofta in a 350°F (175°C) oven and combine at the last minute.

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